Quick & Easy Pork Egg Rolls


1 pound ground pork
2 cloves garlic, minced
1 carrot, small diced
6 scallions, thin sliced
2 teaspoons lemongrass puree (optional...can sub finely chopped onion)
2 tablespoons Tamari (Shoyu or soy sauce)
1 package egg roll wrappers


Start the pork in a cold, medium sized skillet over medium low heat. Make sure to break it up with a spoon as it cooks so you get a fine texture for your final product. When the pork is beginning to brown, and starts releasing some of the fat, make a space in the pan and toast the garlic in the rendered fat. When the edges just turn brown stir it in along with the rest of the ingredients, and keep cooking until no pink is left. This should take 8 to 10 minutes. Allow to cool completely before wrapping.

To wrap place an egg roll wrapper with one corner towards you. Fill it with about 2 tablespoons of the pork mixture, right in the middle perpendicular to you. Fold the corner over the meat and push back with your fingers to tighten. Fold in the corners on the left and right, and roll, wet the corner farthest from you with a little water to seal and roll tight.

To fry: in a shallow pan with high sides fill with about 2 inches of oil, and preheat to 350 degrees F. Fry on one side until golden brown and blistering, this should take 5 to 6 minutes. Flip and finish cooking until golden brown and delicious another 5 to 6 minutes.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=377